Description

Ocimum basilicum 'Genovese' – Genovese basil

A classic Italian culinary basil with large, round, glossy leaves and a rich, slightly sweet aroma. Ocimum basilicum 'Genovese' is a variety whose seed producer explicitly calls it the best basil for pesto. You may also find this plant under the names Italian basil, large-leaved basil, or pesto basil.

Appearance and growth habit

The plant forms a lush bush with large, rounded leaves and reaches approximately 50 cm when in flower. It blooms with white flowers from June to September - if leaves are your priority, remove the flower heads regularly.

Cultivation

Basil is grown as an annual plant in the ground, in window boxes, and in pots. It grows in average, fertile soil. Move it outdoors after the last frosts, and pinch out the growing tips regularly to make the bush denser and encourage more leaves.

Uses

Pesto, caprese, tomato sauces, pizza, herb-infused oil - Genovese basil is a staple of Mediterranean cuisine. The leaves have the best aroma when added raw or right at the end of cooking.

Key information

  • Life cycle: annual plant
  • Height when flowering: approx. 50 cm
  • Flowering: June - September
  • Flower colour: white
  • Leaves: large, rounded
  • Soil: average
  • Number of seeds per 1 g: approx. 620

Seeds sold by weight - how do you choose a pack?

We sell seeds by weight. For each option, we provide the approximate number of seeds, calculated from the producer's data (approx. 620 seeds per 1 g). Smaller packs are sufficient for the garden and windowsill, while 100 g and 1000 g packs are suitable for nurseries, farms, and businesses. The larger the pack, the lower the price per gram.

Genovese basil seeds 'Genovese' - Ocimum basilicum

Product form

3,90 zł Unit price3,90 zł/g

    • Hand-packed
    • High germination capacity

    Description

    Ocimum basilicum 'Genovese' – Genovese basil

    A classic Italian culinary basil with large, round, glossy leaves and a rich, slightly sweet aroma. Ocimum basilicum 'Genovese' is a variety whose seed producer explicitly calls it the best basil for pesto. You may also find this plant under the names Italian basil, large-leaved basil, or pesto basil.

    Appearance and growth habit

    The plant forms a lush bush with large, rounded leaves and reaches approximately 50 cm when in flower. It blooms with white flowers from June to September - if leaves are your priority, remove the flower heads regularly.

    Cultivation

    Basil is grown as an annual plant in the ground, in window boxes, and in pots. It grows in average, fertile soil. Move it outdoors after the last frosts, and pinch out the growing tips regularly to make the bush denser and encourage more leaves.

    Uses

    Pesto, caprese, tomato sauces, pizza, herb-infused oil - Genovese basil is a staple of Mediterranean cuisine. The leaves have the best aroma when added raw or right at the end of cooking.

    Key information

    • Life cycle: annual plant
    • Height when flowering: approx. 50 cm
    • Flowering: June - September
    • Flower colour: white
    • Leaves: large, rounded
    • Soil: average
    • Number of seeds per 1 g: approx. 620

    Seeds sold by weight - how do you choose a pack?

    We sell seeds by weight. For each option, we provide the approximate number of seeds, calculated from the producer's data (approx. 620 seeds per 1 g). Smaller packs are sufficient for the garden and windowsill, while 100 g and 1000 g packs are suitable for nurseries, farms, and businesses. The larger the pack, the lower the price per gram.

    Botanical name

    Ocimum basilicum 'Genovese'

    FAQ

    Is Genovese basil Italian basil?

    Yes. 'Genovese' basil is also called Italian basil, large-leaf basil, or simply pesto basil. It is a classic variety from the area around Genoa.

    Is this a good basil for pesto?

    Yes, the 'Genovese' variety is considered the best basil for pesto - it has large leaves and a full, slightly sweet aroma.

    How many seeds are in 1 g?

    According to the seed manufacturer's data, 1 g contains approximately 620 seeds. The number of seeds does not indicate the number of plants.

    At what temperature do the seeds germinate?

    The seeds germinate quickly at around 20°C with constant, moderate moisture. Cover them thinly with soil, and after emergence, keep the seedlings in a slightly cooler, bright place.

    How can I make basil bushier?

    Regularly pinch out the shoot tips and remove the flower heads. This encourages the plant to branch out and produce more leaves.

    Are the larger packages suitable for growing for sale?

    Yes. The 100 g and 1000 g packages are intended for gardeners growing basil on a larger scale, for example for potted herbs.

    Plant Atlas - Ocimum basilicum 'Genovese'

    Ocimum basilicum 'Genovese' - Genovese basil

    The classic basil of Italian cuisine, with large, round, glossy leaves and a full, slightly sweet aroma. Ocimum basilicum 'Genovese' is a variety that the seed producer explicitly calls the best for pesto. You may also find this plant under the names Italian basil, large-leaved basil, or pesto basil.

    Appearance and growth habit

    The plant forms a lush bush with large, rounded leaves and reaches approximately 50 cm in height when flowering. It blooms with white flowers from June to September - if leaves are the priority, the flower heads should be removed regularly.

    Cultivation

    Basil is grown as an annual plant in the ground, in window boxes, and in pots. It grows in average, fertile soil. Move it outdoors after the last frosts, and regularly pinching out the growing tips makes the bush denser and produces more leaves.

    Uses

    Pesto, caprese, tomato sauces, pizza, herb-infused oil - Genovese basil is a staple of Mediterranean cuisine. The leaves have the best aroma when added raw or at the very end of cooking.

    Seed data

    Number of seeds per 1 g: approximately 620. The seeds germinate at around 20°C with consistently moderate substrate moisture; cover them with a thin layer of soil, while very small seeds should only be pressed into the substrate. After emergence, keep the seedlings in a slightly cooler, bright location.

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